Nature's kitchen of materials

Whether it’s adhesives made from pea protein, packaging from spent grain, or tableware made from citrus fruits, the growing importance of biomaterials in industry is bringing innovation processes in the design and food sectors ever closer together. On the final day of the “From Nature to Nature” exhibition, Diana Drewes reveals some fascinating connections between the material and culinary worlds.

Taste experiences from secondary streams

Taste haute cuisine snacks and sweet baked goods made from algae, insects, and fungi, whose recipes are based on similar raw materials to some of the material innovations presented in the exhibition. Diana Drewes explains how innovation cycles in the food and design sectors are converging and what conclusions can be drawn from haute cuisine creations for interior design, fashion design, and future table culture.

The event is part of the program of World Design Capital Frankfurt Rhein Main WDC 2026: www.wdc2026.org